Step 1

Preheat oven to 190°C/375°F/Gas Mark 5.

Step 2

Heat oil in a frying pan and sauté the buckwheat for 2 to 3 minutes, stirring constantly to prevent sticking and burning.

Step 3

Add onions and mushrooms and cook for a few more minutesm, then pour in the wine and stock and bring to a boil.

Step 4

Reduce heat and simmer for 20 minutes, adding more stock if necessary.

Step 5

Meanwhile, grind the walnuts finely and wash and cook spinach in its washing water (don’’t add extra) for 6 minutes.

Step 6

Drain off any excess liquid from spinach and chop thoroughly.

Step 7

When buckwheat is cooked, remove pan from heat and let cool slightly. Stir in walnuts and spinach and mix in the herbs and mix well.

Step 8

Add soya flour mixture and mix in well, seasoning to taste.

Step 9

If baking, divide mixture into 6 burgers, grease a baking tray and place burgers on it carefully. Bake for 15-20 minutes or until the tops are dark brown. Turn over carefully and repeat.

Step 10

Alternatively, use oil spray and fry gently in a non-stick frying pan for a minute or two each side.